Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
  • A23L2/04—Extraction of juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
  • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
  • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Definitions

• ABSTRACT This method of producing a complete stabilized extract of fresh kola nuts having a high caffeine content associated with useful substances such as alcaloids and phenol compounds, consists in washing with pure water at about 75C during a few minutes grated kiola nuts immediately after the fragmentation thereof to destroy the oxidases, then cooling the macerated product to at least 50C and bringing the pH value to about 5, filtering, washing and then, at about 25C, sowing the liquid with yeasts to effect the alcohol fermentation, distilling and concentrating the filtrate in vacuo.
• the present invention is directed to a method adapted to meet the twofold requirement of obtaining a stabilized product containing the caffeine in its combined form with active substances. 4
• the total caffeine content is calculated according to the Codex method and the combined caffeine content is calculated according to the Griffon, Perronet and Verbaut method (cf. Ann. Pharm. May 1952 TX 321, Paris).
• the oxidases are destroyed immediately after the fragmentation of the fresh kola nuts, by maceration in pure water or the wash water from a preceding operation for only a few minutes at a temperature of C which is all that is necessary and sufficient for destroying the oxidases.
• the resulting extract is concentrated in vacuo and then kept at a temperature of about 40C for about 1 hour, before drying the extract. With this step the alcaloids phenol compounds association which might have been partially broken during the extraction steps proper is restored.
• the method of this invention comprises the following sequence of steps:
• the fresh kola nuts are grated and the grated product is immersed in pure water (or wash water from a preceding operation) heated to 75C.
• the grated nuts are kept at this temperature for 15 minutes for destroying the natural nut oxidases.
• an amylase of group B is added to the macerated product for starting the saccharification of starch as the oxidase destruction proceeds.
• the first pressure juice is cooled to 55C and its pH value brought to 4.5 to 5 by adding citric acid, whereafter an amylase of group F (Fungicide) is left in contact therewith until the red color disappears in the presence of iodine.
• group F Fungicide
• the kola-containing liquid thus obtained is sown with yeasts (preferably S. ellipsoideus or oviformis) and subjected to an alcohol fermentation at a temperature of the order of about 25C for 36 hours. Upon completion of the fermentation step the liquid is filtered to remove the yeasts therefrom.
• yeasts preferably S. ellipsoideus or oviformis
• the filtrate is distilled in vacuo to recover the alcohol produced by the fermentation, then concentrated in vacuo until a dry extract content of about 28 percent is obtained.
• cooling step is attended by an insolubilization of the alcaloid/phenol compounds complex or association.
• the liquid phase is atomized and thus a powder having a caffeine content of 5.5 percent to 75 percent in the combined form is obtained.
• EXAMPLE 1 I. kg of fresh kola nuts containing 1.82 percent of total caffeine calculated on the dry material, corresponding to 47.58 percent, are grated and then immersed in 25 litres of wash water from a preceding operation which was heated to 75C. The mix is enzymated with 60 g of amylase from group B, and stirred while preventing the temperature from dropping below 75C until the violet color disappears in the presence of iodine. The combined operation consisting in destroying the oxidases and saccharifying the product takes about 15 minutes.
• the mix is allowed to drain on a sieve, the volume thus collected is 22.8 litres and titrates 10 Brix. Then the residual cake is pressed, the total volume of the socalled first pressure juice is 26.8 litres and titrates 10 Brix.
• the mix is cooled to 25C, sown with a sediment previously prepared from a selected strain, for example saccharomyces oviformis.
• the fermentation is allowed to proceed until the density of the fermented liquid is stabilized.
• the density is 1,009 at 20C. This operation takes about 36 hours.
• the product is centrifugated for recovering the yeasts which may be used for sowing a subsequent operation, and the fermented juice is sifted through a Kieselguhr alluviated sieve.
• 26.2 kg of bright juice titrating 6.6 percent of total cafieine calculated on the dry substance are obtained.
• the fermented juice is concentrated in vacuo.
• 20 litres of a condensate titrating 3.10 percent of alcohol is obtained and then distilled to yield 1.400 1itres of aqua vitae titrating 43 percent of alcohol, i.e., 602 cc. of pure alcohol and 5.42 Kg of concentrate at 28 Brix titrating 6.2 percent of caffeine in relation to the dry substance representing 22.6 percent.
• the 300-gram sediment is dissolved in 900 g of water heated to C while stirring, then cooled while still stirring to 4C. it is kept at this temperature for 1 hour, then atomized.
• 98.5 g of powder (denoted CTT) titrating 97.47 percent of dry substance are obtained, with a total caffeine content of 13.2 percent calculated on the dry material, of which 81 percent are in the combined form.
• Raw material 10 kg of fresh kola nuts containing 87 grams of total caffeine.
• the first pressure juice is cooled while stirring to a temperature of C, and then 25 g of citric acid are added to obtain a pH value 0f4.8. Then 10 g of an amy- 1. 10 kg of fresh kola nuts containing 1.95 percent of total caffeine calculated on the dry substance corresponding to 45.82 percent are grated and immersed in 25 litres of wash water from a preceding operation, heated to C.
• the mix is enzymated with 60 g of amylase from group B, and kept in contact therewith while stirring and preventing the temperature from dropping below 75C, until the violet color obtained in the presence of iodine disappears. The enzymation operation takes about 15 minutes.
• the first-pressure juice is cooled while stirring to 55C, then 25 g of citric acid are added to bring the pH value to 4.5 5.
• the extract thus obtained is concentrated to 23 Brix, corresponding to 28.38 percent of dry substance, to yield 12.5 kg of concentrate.
• a method for obtaining a stabilized fresh kola nut extract having a predetermined combined caffeine content which comprises the steps of grating fresh kola nuts, mixing the grated kola nuts for about 15 minutes with wash water at a temperature of about C while adding thereto a Group B amylase for starting saccharification, separating the mixture into a first-pressure juice and a cake, cooling said first pressure juice to 55C and bringing the pH value of the first pressure juice to about 5, contacting said pressure juice with a Group F amylase, extracting solid substances from said juice, and maintaining the solid substance extract yeast thus obtained under vacuum for about 1 hour at a temperature of about 4C wherein the temperature of the product does not exceed 50C during the preceding operations.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Organic Chemistry (AREA)
• General Health & Medical Sciences (AREA)
• General Engineering & Computer Science (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Genetics & Genomics (AREA)
• Biochemistry (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Botany (AREA)
• Inorganic Chemistry (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Non-Alcoholic Beverages (AREA)

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Publications (1)

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Family Applications (1)

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Cited By (3)

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Citations (4)

• 1970
  • 1970-06-11 FR FR7021440A patent/FR2051072A5/fr not_active Expired
• 1971
  • 1971-05-10 OA OA54242D patent/OA03860A/xx unknown
  • 1971-05-11 LU LU63148D patent/LU63148A1/xx unknown
  • 1971-05-12 BE BE767085A patent/BE767085A/xx unknown
  • 1971-05-28 DE DE2126762A patent/DE2126762B2/de active Granted
  • 1971-06-07 IL IL36992A patent/IL36992A/xx unknown
  • 1971-06-08 GB GB1938371*[A patent/GB1316036A/en not_active Expired
  • 1971-06-09 CA CA115,263A patent/CA944610A/en not_active Expired
  • 1971-06-09 IT IT68970/71A patent/IT974564B/it active
  • 1971-06-09 US US00151570A patent/US3818110A/en not_active Expired - Lifetime
  • 1971-06-10 NL NL7107957A patent/NL7107957A/xx unknown

Patent Citations (4)

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